Homemade Roasted Tomatillo Salsa Verde is easy to make, but a very flavorful salsa or sauce recipe. Paleo, low carb, keto and makes an excellent sauce on chicken, pork, fish or shrimp as well as the perfect condiment for low carb chips and tacos.
Preheat oven to 450 F (232 C), and line or grease a baking sheet.
Peel the husks off the tomatillos. Wash and dry the tomatillos and cut in half.
Peel ¼ of a white onion and slice into quarters.
Slice the stems off 2 jalapeno peppers, cut in half and remove the seeds.
Peel 2 cloves garlic and add all the vegetable to the baking sheet.
Bake at 450 F (232 C) for 10 to 15 minutes, or until vegetables start blistering. Remove from oven.
Add all the roasted vegetables, 3 tablespoons water, 1 tablespoon lime juice, and ½ teaspoon sea salt to a food processor or blender. Pulse a few times.
Add 7 sprigs fresh cilantro (fresh coriander) to the blender or processor and blend until smooth.
Pour into a container, cover and refrigerate for at least 1 hour or longer. Serve.
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Notes
*all nutritional data are estimates based on the product I used*.Yield: about 1 ½ cups, Servings: 10, Serving Size: about 2.5 tbsp.Amount per Serving